This chicken vegetable soup is a relic from a time when I needed comfort fast. It’s unpretentious, honest, and always makes the kitchen smell like home. I love how it can be a quick weekday fix or a slow weekend project, depending on how much love you toss in.
Why I keep returning to this humble bowl
It’s a reminder that simple can be satisfying. No matter the season or mood, this soup wraps me in a quiet sense of home. It’s forgiving, adaptable, and never fails to soothe, especially when I need a quick pause from chaos.
Breaking down the ingredients that make this soup special
- Chicken: Cooked, shredded chicken adds hearty protein, making the soup filling and comforting.
- Carrots: Sweet, earthy, and slightly crunchy, they bring color and texture.
- Celery: Adds a subtle bitterness and aromatic lift to the broth.
- Potatoes: Tender and starchy, they soak up flavors and provide body.
- Onions and garlic: Fundamental aromatics that build a fragrant base.
- Chicken broth: The flavor backbone, rich and savory, with a smoky undertone if using homemade.
- Lemon: A bright splash that cuts through richness, making every spoon lively.
Tools of the trade for a simple, soulful soup
- Heavy-bottomed pot: Ensures even heat for simmering and prevents scorching.
- Wooden spoon: Stirs the soup gently, avoiding metal reactions.
- Chef’s knife: Chops vegetables uniformly to cook evenly.
- Measuring spoons and cups: Helps balance seasonings and liquids precisely.
- Ladle: Serves the soup in big, satisfying scoops.
Step-by-step for a cozy, nourishing bowl
Step 1: Start with a deep, heavy-bottomed pot on medium heat, about 180°C / 355°F.
Step 2: Add a splash of olive oil, then toss in chopped onions and garlic. Cook until translucent, about 5 minutes, smell sweet and earthy.
Step 3: Stir in diced carrots, celery, and potatoes. Cook for another 8 minutes, veggies should soften and release aroma.
Step 4: Pour in chicken broth, bring to a gentle simmer, about 95°C / 203°F, and add shredded cooked chicken.
Step 5: Simmer gently for 20-25 minutes, until flavors meld and vegetables are tender, stirring occasionally.
Step 6: Taste and adjust salt and pepper as needed. Finish with a squeeze of lemon for brightness.
Cooking checkpoints and tips to keep in mind
- Veggies should be tender but not mushy, test with a fork.
- Broth should be clear and steaming, not boiling vigorously.
- Chicken should be shredded and heated through, no pink parts.
- Taste test for seasoning, adjust salt and acidity before serving.
Common pitfalls and how to fix them
- Over-salted the soup, making it too salty to fix.? Add a splash of vinegar or lemon to brighten dull broth.
- Soup is bland, missing depth.? Dilute with a bit of water or more broth, then re-season.
- Veggies are mushy.? Simmer longer or add a splash of soy sauce for umami boost.
- Broth is cloudy.? Lower heat and cook for less time, or add a splash of cold water to stop cooking.
Chicken Vegetable Soup
Ingredients
Equipment
Method
- Heat a heavy-bottomed pot over medium heat and add a tablespoon of olive oil, warming until shimmering.
- Add chopped onions and minced garlic to the pot. Cook, stirring occasionally, until the onions turn translucent and fragrant, about 5 minutes.
- Stir in diced carrots, celery, and potatoes. Cook for about 8 minutes, stirring occasionally, until the vegetables start to soften and release aroma.
- Pour in the chicken broth and bring the mixture to a gentle simmer, just below bubbling, around 95°C / 203°F.
- Add the shredded cooked chicken into the broth. Stir to combine and allow everything to simmer gently for 20-25 minutes, until vegetables are tender and flavors meld.
- Taste the soup and season with salt and pepper as needed. Squeeze fresh lemon juice into the pot to brighten the flavors.
- Use a ladle to serve the hot soup into bowls, ensuring each has a good mix of tender vegetables and shredded chicken, with a clear, inviting broth.
